Pad See Ew
These pad see ew noodles are an absolute must try if you love easy stir fry recipes. This is a Thai stir fry noodle dish which you customize by using any type of protein you like. In this recipe I will be using chicken breast, but other very popular versions include, steak, shrimp, and tofu.
Cooking noodles for pad see ew
A very important part of this dish is the noodle component. Some Asian grocery stores sell already cooked rice rolls or noodles. If you purchase these, there is no need to cook them additionally before adding them to the wok.
I used dried wide rice noodles for this recipe. The way I like to prepare the noodles is by soaking them in hot water for about 10 minutes or until they are soft but not fully cooked yet. A good way to check is by taste testing. They should taste like they need to be boiled for 1-2 more minutes. This is the texture you want because they will continue cooking in the pan. There should also be package instructions on how to cook rice noodle that you can follow as well. Here are the ones I used:
Key steps and ingredients for pad see ew
Birds eye chili
These are basically a red Thai chili pepper that is extremely spicy. I can only handle one in this recipe and have to deseed them. Using these chilies add that signature spice that is to die for. Here is a picture of what they look like:
Chinese broccoli is the traditional green used for this dish. They have a thick stem and wide/large leaves. This makes it perfect for color, and texture. I prepare them by cutting the broccoli into 5 inch segments and you can cut the stems in half so they cook faster.
Typically, there are no garnishes, however, I always need to add green onions and my homemade chili crisp to every noodles dish. It brightens up the plate while adding umami and spice.
Pad See Ew
- 1 large chicken breast
- 1 tbsp soy sauce
- 1 tbsp corn starch
- 1 tsp white pepper
- 1 tbsp oil
- 220 grams wide rice noodles
- 5 cloves chopped garlic
- 1 deseeded chopped birds eye chili
- 2 handfuls Chinese broccoli cut into 5 inch segments
- 2 large eggs
- 1 tbsp soy sauce
- 2 tbsp dark soy sauce
- 1 tsp vinegar
- 1 tsp fish sauce
- 1½ tbsp oyster sauce
- ½ tbsp sugar
- Thinly slice chicken breast and marinate with soy sauce, corn starch, white pepper, and oil.
- Pre-mix the noodles sauce by combining all the noodle sauce ingredients together in a bowl.
- Heat up your wok/pan over high heat with 1 tbsp of oil and cook the chicken for 3-5 minutes and set aside. They shouldn't take long since they are thin pieces.
- Cook your rice noodles by soaking in hot water for 5-10 minutes until softened. You only want them to be cooked 75% through.
- In your pan/wok add 1 tbsp of oil over med-high heat and cook your chopped garlic and chilies. Stir for 30 seconds.
- Add Chinese broccoli and stir 1 minute.
- Add drained rice noodles that have been cooked 75% through as well as the pre-mixed noodle sauce.
- Stir for 1-2 minutes until most of the sauce has been absorbed by the noodles.
- Push all the noodles to one side of the pan (off heat) and add 1 tbsp of oil to the opposite side (on heat) to scramble our eggs. Once the eggs are fully cooked, mix them in with the noodles.
- Add chicken back into the wok and toss to combine. Should only take 10-20 seconds now that the noodles are cooked.
- Top with green onions and chili crisp.